Roasted mini pumpkins


This was so filling that I won’t be able to sleep for another 3 hours! Incredibly delicious and easy to make. All you need is the mini pumpkin(bumpkin) and anything you have in the fridge to fill it up. Here is the recipe.


  • 1 mini pumpkin known as bumpkin bumpkin, you can also use a normal pumpkin or butternut
  • Thyme
  • 2 handful of spinach (you can also use any other greens you have in the fridge)
  • Fresh parsley
  • 1 clove of garlic
  • 1 tbsp of olive oil
  • sliced 2 strips of bacon (VEGAN: you can leave it out, and use a bit of nutritional yeast)
  • handful of mozzarella or any other cheese (VEGAN: leave it out)
  • handful of pumpkin seeds
  • raw buckwheat
  • salt, pepper and a bit of fresh lemon juice.

Preheat the oven to 200°C. Place the open pumpkin on a large baking tray. Bake in the oven for around 40 minutes until tender.

When cooked leave a bit to cool. Meanwhile prepare the filling. In a mixing bowl add sliced bacon, garlic, spinach, parsley, lemon, cheese, thyme, salt and pepper. Scoop out the inside flesh of the pumpkin and transfer in to a mixing bowl. Mix until combined and fill the pumpkin shell with it. Sprinkle with pumpkin seeds and raw buckwheat. Return to oven for about 30 min or less.


  • Coconut water (or plain water or sparkling)
  • Handful of organic berries
  • Mint
  • Cucumber

Mix everything together and you have a yummy healthy juice. If you have a “frizzer” you can use this recipe for it. Add sweetener (honey, stevia, rice malt syrup) if not sweet enough.

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